2007 Warrick White – Roasted Squash Soup with Blue Cheese and Mushrooms

2007 Warrick White – Our reserve blend of Chardonnay, Viognier and Pinot Noir is paired with Roasted Squash Soup with Blue Cheese and Mushrooms.

Roasted Squash Soup with Blue Cheese and Mushrooms

Serves 8

5 pounds butternut squash, peeled and cut into 3/4-inch pieces
2 medium yellow onions, chopped
1 tablespoon finely chopped thyme
3 tablespoons extra virgin olive oil
Salt and pepper to taste
6 cups chicken or vegetable broth
3/4 cup dry white wine
1/2 cup heavy cream
1/4 lb crumbled blue cheese
1lb chopped mushrooms
1/4 cup chopped flat leaf parsley

Preheat oven to 425°F.
Toss squash, onions and thyme in oil. Spread mixture onto 1 or 2 large baking sheets. Season with salt and pepper. Roast 20 to 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large pot. Add broth, and 1/2 cup wine. Simmer 10 minutes. Puree the soup in a blender or food processor until smooth. Transfer to a clean pot and check seasoning (you can add more stock or water to thin if necessary).

Sauté chopped mushrooms in 1 TBL oil over medium heat until brown. Add 1/4 cup wine and simmer until evaporated. Add salt and pepper to taste. In a small saucepan over medium-low add cream and blue cheese. Heat and stir often until melted (approx 5 minutes). When ready to serve, bring soup back to a simmer ladle into bowls. Top with a spoonful of blue cheese cream, chopped mushrooms and parsley.